Mérieux NutriSciences Online Training Academy

The eight main allergens and their symptoms are discussed as well as a need for easy to understand allergen terms on food labels. This video teaches how to understand and properly implement your company’s allergen program and to avoid cross contact. Areas of focus include receiving dock, storage, formulation, labeling and cleaning. Main allergens: peanuts, tree nuts, milk, eggs, fish, crustacean shellfish, soybeans, and wheat Implementation of company’s allergen program Prevention of cross contact at the receiving dock, storage, formulation, labeling, and cleaning What is included: English and Spanish videos Instructor Manuals Student exams This title is also available in DVD format. The DVD will also include French. To purchase the DVD contact us. Read more

Reduction of Listeria within food production facilities are discussed in this video. Areas of control include hygiene, raw material receiving, raw to finished product contamination, maintenance tools, and shipping. Also discussed are proper cleaning strategies, reduction of water within the facility, environmental sampling and corrective actions. Reduction of Listeria in food production facilities Proper cleaning and disinfection of food contact tools and equipment Proper hygiene with frock and glove replacement Your purchase include a blank certificate for documenting employee training. Also available in Spanish. Read more

While Salmonella is known to be associated with meat based operations, it is also a hazard in dry food facilities as well. It can enter through raw ingredients, ventilation, and pests, and be spread through the plant by shoes, forklift and cart wheels, and contaminated clothing. This video shows how to reduce Salmonella by reducing water in food processing facilities, proper cleaning and drying of equipment, and dry cleaning techniques. Wet and dry food processing facilities are at risk for Salmonella contamination Salmonella can enter through raw ingredients and persist in the environment Proper cleaning and drying of equipment Your purchase includes a blank certificate to document employee training. Also available in Spanish. Read more

The global coronavirus situation is sending shock waves through the country. The uncertainty and sudden disruption has created a need for manufacturers to adapt their business practices and business continuity plans to address increased demand of food in the marketplace.  This webinar discusses best practices on managing the coronavirus situation and how food manufacturers can respond to recent developments.  Dr. Tim Freier, Mérieux NutriSciences' VP of Scientific Affairs and Microbiology, and Dr. Tracie Sheehan, Mérieux NutriSciences, VP of Technical Services, discuss:  The science behind the virus and what researchers know today about its behaviors Guidance from regulatory officials (FDA, CDC, USDA, and CFIA)  Best practices for food manufacturers including monitoring activities, cleaning and sanitation protocols, employee hygiene, visitor policies, and business continuity. Mérieux NutriSciences response to the crisis     Note: This webinar was recorded on March 26, 2020. This FREE resource is available for 60 days per user.  Read more

This newly updated course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 22 hour (3 day) course designed by the Food Safety Preventive Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI. Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI certificate of completion. Requirements: Computer with working camera and microphone  Strong internet connection Instructors Jeff Lucas, Sr. Director of Expert Services, Mérieux NutriSciences Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University. Click here for information about our cancellation policy. ​A minimum of 5 students is needed to run this course. Read more

This very detailed video discusses proper employee hygiene practices and what to do if employees are ill. Personal hygiene habits, correct hand washing procedures, jewelry, and proper use of hair and beard nets are addressed. Good Manufacturing Practices (GMPs) and prevention of product contamination are also discussed. Personal hygiene and proper frock and glove usage Good Manufacturing Practices (GMPs) Prevention of product contamination Your purchase includes a facilitator's manual, a quiz packet, and certificates for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  Read more